Caldo Gallego Soup Recipe

The good thing about winter is that you can take three months to try new soup recipes, and become a master chef of this dish. In this recipe, we present the Caldo Gallego soup, one of the most popular winter soups in all of Spain. Not only does it have a rich history, but it is delicious and easy to make.

📝 Ingredients

• 50 g bacon
• 150 g beans (any type, but the white ones are better)
• 5 potatoes
• 1 bunch of turnip tops
• 1 ham bone
• 250 g Lacón/pork shoulder (or another piece of pork that you like)
• 2 Chorizos
• 8 1/2 cups (2l) water
• Salt (to taste)

👨‍🍳 Instructions

1. 1The night before making the Caldo recipe, you...: The night before making the Caldo recipe, you have to soak the beans on one side and the pork shoulder/lacón on the other (if it is salty, if not then you can skip it).
2. 2In a large, deep pot, pour two liters...: In a large, deep pot, pour two liters of water with a little salt and cook the beans with the meat for an hour and a half or until the ingredients are tender.
3. 3Meanwhile, peel and chop the potatoes and add...: Meanwhile, peel and chop the potatoes and add them to the broth along with the chorizos. Continue cooking over medium heat.
4. 4After ten minutes add the piece of bacon...: After ten minutes add the piece of bacon and continue cooking the Spanish broth. On the other hand, wash the turnip top, cut it into strips and bring it to a boil together with the rest of the ingredients in the pot.
5. 5When it is cooked, season again, turn off...: When it is cooked, season again, turn off the heat, and let it rest for a while before serving the Sopa Gallega.